Turkey Tetrazzini

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
8 to 12 servings
Level:
Easy

Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 4 cloves garlic, minced
  • 1 pound white mushrooms, quartered
  • 1 cup dry white wine
  • 1/2 teaspoon salt, plus more
  • 1/2 teaspoon black pepper, plus more
  • 1/4 cup flour
  • 4 cups turkey or chicken broth, plus more if needed
  • One 8-ounce package cream cheese
  • 3 cups leftover Thanksgiving turkey, shredded or diced
  • 1 1/2 cups frozen green peas
  • 1 cup grated Monterey Jack cheese
  • 1 cup finely chopped black olives
  • 1/2 cup grated Parmesan
  • 4 slices bacon, fried and chopped
  • 12 ounces thin spaghetti, broken in half and cooked
  • 1 cup panko
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Melt the butter in a large pot over medium heat and add the garlic.

  • Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.

  • Sprinkle the flour all over, then stir to combine.

  • Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.

  • Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)

  • Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.

  • Stir until everything is well combined, then add salt and pepper to taste.

  • Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.

  • Pour the whole shebang into a large casserole dish and even out the surface.

  • Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.

  • Serve it to hearty appetites!

Use shredded cooked chicken instead of turkey.

Substitute low-sodium chicken broth for the wine if you prefer.

Substitute cooked elbow macaroni for the spaghetti.


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    This recipe is featured in:

    Top Thanksgiving Leftovers